Good Morning All
We have a very stubborn customer who wants us to declare our products as gluten free.
We have carried out some analysis and confirm their product contains less than 20ppm gluten on the sample sent to be analysed.
However I am not happy to just declare that all product are confirmed as gluten free when the site uses wheat flour across the site, but in their products we use certified gluten free ingredients.
I can put in place testing of every batch, nut does this mean it becomes a positive release and would need to put in place procedures for this.
They want to declare on the spec as follows:
On product specification:
This product is suitable for coeliacs: YES
This product contains gluten: NO
Statement at bottom of product specification:
This product is does not, and is certified not to, contain gluten, and the recipe is tested twice per year as a minimum, and when there is a material change in the recipe or production process/es, to validate it is gluten free.
the producer is BRC certified, is able to provide full traceability of all ingredients and products, and adopts allergen management policies and procedures to remove the risk of cross contamination.
Although gluten cross contamination presents an extremely low risk, ingredients containing gluten are stored and handled on site.
What would everyone suggest?